Cream Cheese Chicken Chili in the Crock Pot or Instant Pot
Recipes that come together in minutes are the best kinds of recipes. Recipes that come together in minutes, AND have the ability to move mountains because they are so magically delicious are even better. This is one of THOSE recipes. Fun fact. It won first place at a church chili cook off. Does that mean I can call it award winning? 😉 Kidding…but it is really good, and really easy.
It is basically a quick dump recipe that takes only minutes to assemble in the crock pot and a few hours later you are good to go. (Update: I have had multiple people tell me that they have made this recipe in the Instant Pot with no issue. I for SURE will be trying that.)
Ingredients:
1 can black beans
1 can sweet corn, undrained
1 can Rotel diced tomatoes and green chilis, undrained (I used the mild stuff cause I’m not a heat gal)
1 package of dry ranch dressing mix
1 tsp cumin
1 Tbsp chili powder
1 tsp onion powder
1 8 oz package light cream cheese
2 chicken breasts (I used frozen ones and it worked perfect)
Turn crock pot on high, Place frozen chicken in crock pot and top with black beans, sweet corn, Rotel tomatoes, ranch dressing seasoning, cumin, chili powder, and onion powder. Stir that together to combine and put cream cheese on top without stirring it in.
Allow it to cook for 3-4 hours. Once chicken shreds easily it is done, and you can stir it all together to combine. Mine took about 3 and a half hours on high, but you could also cook it for 6-8 hours on low.
Makes 6 servings at about 230 calories each.
Update: If you are in a pinch, you can used the Kirkland brand canned chicken in place of the frozen chicken. Simply drain 2 cans, & combine them in the crock pot with the rest of the ingredients, including the cream cheese, & cook on high until everything is warmed together. Usually 1 hour for the spices to combine as well.)
Update for the Instant Pot: Cook on high pressure for 24 mins
This chili really is SO dang tasty. It was hearty and filling and high in protein. I’ve made it with a portion of my favorite oven baked tortilla chips to dip in it. It is great for leftovers. It does tend to thicken up.
I’ve heated it up and put it inside a low carb tortilla making the PERFECT wrap. (And let’s be honest, does it get easier than that?
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Oh my goodness! I made this a couple of weeks ago! Amazing! We put it over rice the first time and used Lime Tortilla chips for the left overs!
YUM! That looks like something I would love!
I just posted about how awesome pinterest is…salad jars are one of the greatest ideas ever!!!
Gotta try that! YUM!
Pinterest is genius! This recipe looks delish!
That looks amazing. I’m making it tomorrow night even though it will be 76 in Dallas tomorrow (yeah, I’m rubbing it in a little).
I LOVE Pinterest too! But all those gooey sugary yummy looking desserts and treats are not doing me any good! I have found some simple at home workout lists that I have used though. I see stuff on Pinterest all the time that remind me of you. I should make a ‘Megan’board just for all those things… 🙂
Just put it in the crock pot now, but with a few variations…no chilies we didn’t have any or ranch seasoning or plain cream cheese…all we had was the garlic and herb small tub…we’ll see..I let you all know how it turned out
This rocks rocks rocks…that’s all I have to say
That looks amazing! I will be making that tonight!!
I made almost the same recipe. I didn’t have salsa so I used diced tomatoes instead. The salsa would have been much better.